Imagine biting into a perfectly tender, golden-brown muffin bursting with juicy blueberries and a rich, creamy texture that melts in your mouth. These Sour Cream Blueberry Muffins are not just another breakfast treat – they're a culinary experience that will transform your morning routine and have everyone begging for your recipe. With a magical combination of tangy sour cream and sweet, plump blueberries, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup sour cream
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together sour cream, sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in tough muffins.
- Gently fold in fresh blueberries, taking care not to crush them. Use a light folding motion to distribute berries evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a small amount of granulated sugar on top of each muffin for a sweet, crispy top.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure your eggs and sour cream are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Stir the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Blueberry Hack: Toss your blueberries in a light dusting of flour before adding them to the batter. This prevents them from sinking to the bottom of the muffins.
- Fresh vs. Frozen: While fresh blueberries are ideal, you can use frozen berries. Just don't thaw them first – add them frozen to prevent color bleeding.
- Muffin Tin Tip: For even baking, fill any empty muffin cups with a little water to help distribute heat evenly.
- Storage Secret: To keep muffins fresh, store them in an airtight container at room temperature. For longer storage, freeze for up to a month.
- Serving Suggestion: These muffins are divine when served warm with a pat of butter or a drizzle of honey!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 45mg
